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Chocolate Ganache Raspberry Cream Tart

Author Notes:A beautiful and delicious tart, perfect for any celebration and since It's dairy free, gluten free and vegan you can serve it to most any crowd. In place of heavy cream used in most ganache recipes, both the chocolate ganache and raspberry cream get their luscious creaminess from cashew cream and the leftover cream makes a delicious topping too. This tart takes a bit of time and pre planning to pull together, but the finished results are well worth the effort and will definitely wow your guests! And, other than a bit of time, it's quite a simple recipe to make. Enjoy!
Author: Jen Jones of sweetgreenkitchen.com —Jen Jones at sweetgreenkitchen.com

In a medium bowl combine, Almond Meal, ½ cup of the Oat Flour and salt. Next add in Coconut Oil, Maple Syrup and Vanilla. Mix completely with a fork, then add in the remaining half cup of Oat Flour and the water. Continue to mix with a fork until the mixture resembles wet sand.

Lightly coat a tart shell (I use a 10 inch one with a removable bottom) with a little extra coconut oil and then pour in the crust mixture. With clean hands (you could also use a piece of wax paper or parchment), press the crust into the shell, pushing up the sides until it is even all around the sides and bottom.

Bake in preheated oven for 15 minutes. Note: if you wish to use the crust for a tart with a baked filling, only bake the tart for 8-10 minutes before filling and baking again. Either way, allow the tart shell to completely cool before filling.

For the Cashew Cream:
Soak 1 cup Raw Unsalted Cashews in 1 cup water for at least two hours or overnight. In a high powered blender, blend soaked Cashews and Water about 1 minute until creamy. Cashew cream will be used for the chocolate ganache, raspberry cream and as a topping.

For the Chocolate Ganache:
In a bowl over a small pot with slightly simmering water or a double boiler, add all of the Chocolate and 2/3 cup of the Cashew Cream, stir occasionally until the chocolate is completely melted and combined with the cashew cream. Once the chocolate is melted and thoroughly mixed with the cream, remove from the heat and add in Vanilla and Maple Syrup. Allow to cool.

For the Raspberry Cream:
In a medium saucepan over low to medium heat, add in Raspberries, Jam and 1/3 cup Cashew Cream. Stir and gently press the raspberries to break them up until everything is melted together.

Finally to assemble the tart: (really the recipe comes together pretty quickly)
Pour about half of the cooled chocolate ganache into the cooled tart crust. Carefully spread the ganache to completely cover the crust. Chill for about 15 minutes in the fridge.
After 15 minutes, spread all of the raspberry cream over the ganache. Place in the fridge to chill again.
After another 15 minutes, spread the remaining chocolate ganache over the chilled tart. I leave about ½ inch of the raspberry cream around the edges exposed without covering in ganache.
Chill again in the refrigerator, this time for at least an hour to allow the ganache to fully firm up.

Garnish the finished tart with the remaining handful of raspberries. I like to place them all around the outer edge of the tart or you could also arrange them all in the center, whatever you prefer. Serve with additional fresh raspberries and cream. If you don’t need to keep your dessert vegan or dairy free, lightly sweetened fresh whipped cream is a perfect accompaniment. Otherwise, whip up the remaining cashew cream (you should still have about 1/3 to ½ cup left) with a bit of maple syrup and serve that alongside the finished tart. Enjoy!